In order to bring you the best organic produce, some ingredients may differ from those depicted.
Bengali-style curried vegetables with chickpeas, lime yogurt, and naan
Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, <600 Calories
2 Servings, 460 Calories/Serving
This comforting curry, called jalfrezi in Bengali, is practically ready-made. Just chop up a few vegetables, stir in our magical simmer sauce, and toast the naan. You’ll be sopping up the rich flavors in no time.
In your bag
- 1 organic yellow onion
- 2 organic carrots
- 1 organic red or other bell pepper
- Sunbasket Indian simmer sauce base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
- 1 Atoria’s Family Bakery small naan
- ½ cup cooked chickpeas
- 4 or 5 sprigs organic fresh cilantro
- ½ cup organic peas
- Sunbasket honey-lime yogurt (Greek yogurt - lime juice - honey)
- Sunbasket pumpkin seed dukkah (pumpkin seeds - sesame seeds - coriander - cumin - kosher salt - black pepper)
Calories 460, Total Fat 14g (18% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 2mg (1% DV), Sodium 490mg (21% DV), Total Carb. 72g (26% DV), Fiber 12g (43% DV), Total Sugars 20g (Incl. 5g Added Sugars, 10% DV), Protein 16g
Contains: Milk, Tree Nuts (coconut, cashew), Wheat, Sesame
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the vegetables
- Peel and coarsely chop the onion.
- Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.
Cook the vegetables
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes.
Add the bell pepper, Indian simmer sauce base, and ½ cup [1 cup] water; season with salt and pepper and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly, 3 to 5 minutes. While the vegetables are cooking, prepare the naan and the remaining ingredients.
Toast the naan
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast it in a toaster oven. Cut or tear the naan in half.
Prep the remaining ingredients; finish the curry
- Rinse the chickpeas.
- Coarsely chop the cilantro; set aside half for garnish.
To the pan with the vegetables, add the chickpeas, peas, and half the cilantro. Cook over medium-high heat, stirring occasionally, until the chickpeas and peas are heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the curried vegetables to individual bowls. Drizzle with the honey-lime yogurt and sprinkle with the pumpkin seed dukkah. Garnish with the remaining cilantro and serve with the naan.
- Scrub the carrots.
- Measure the water for the sauce.
- Rinse the chickpeas.
- Time the cooking.
- Garnish with the yogurt, dukkah, and cilantro.